LAFAYETTE — I loved my Biological Anthropology class as a freshman in college, and love to pretend that I’m a modern, vegan-fare, living cultural-anthropologist today, digging and spelunking and dusting my way through the city, in constant search of the Next Great Find. (And you thought vegans just ate lettuce. Ha!)

Well, children, I have finally discovered Digby’s, and I have a bigger crush on them than I did on Indiana Jones back in the day.

As a vegan whose head nearly explodes when offered a (dressing-less) salad as a meal, I usually refrain from mentioning the proverbial rabbit-food options altogether. However, Digby’s magically unearthed a dairy-and-anchovy-free Caesar’s Salad that made me smile a mile wide, and I can’t help but recommend you try it sometime soon. Hey, I know, since today is Meatless Monday, you could go try it right now. #genius

Still, if you’re a hard-core salad skeptic (and I get that), I’m going to escort you immediately over to Digby’s vegan ‘Reuben,’ which, I’m telling you, will excavate delight in even the most stubborn never-will-I-ever-like-vegan-food taste buds. I grew up eating Reubens and thought I’d never have the pleasure of that mouth-watering, salty brine sandwich again—because, you know, roast beef.

Digby's vegan "reuben"

Digby's vegan "reuben"

Michelle Schaefer/For the Journal & Courier

Turns out, protein-packed tempeh is the perfect stand-in for flesh (**cold shivers**), and that salty brine sensation is generated solely by sauerkraut.

New to tempeh? Allow me to unravel its mysteries for you. Tempeh is essentially a fermented soy product made by ‘inoculating’ soy (or other) beans with mushroom mycelium. The fermented soy becomes an extremely nutritious "cake" provided you don’t have an allergy to soy or mushrooms, of course; then it would be just be the Tempeh of Doom. (You know me well enough by now to know I can’t help being like this). Just one cup of tempeh contains over 30 grams of protein, so there you have it, fellow vegans.

Finally, a one-word answer to the endlessly repeated question carnies ask of you: “But where do you get your protein from??” Tempeh is thought to have originated in Indonesia, but the not-so-mummified remains of its secrets have now been unearthed the world over — or at least in Lafayette, Indiana. Immediately after I topped it with a savory vegan dressing and a side of sweet potato crinkle-cut fries, Digby’s vegan tempeh Reuben won some prime real estate in the museum of Michelle’s Mouthwatering Favorites.

Somewhere on the spectrum — beyond salad, but not quite to Reubenesque substantive sustenance — lies the Veggie Wrap. New to Digby’s, the wrap (be sure to ask for the vegan version; otherwise, the wrapper itself may contain cheese) can be made to burst with flavor so fresh it could wake the dead. I loaded mine with, um, veggies — obviously — but added tempeh, vegan mayo, and balsamic vinegar.

Digby's vegan wrap

Digby's vegan wrap

Michelle Schaefer/For the Journal & Courier

No matter which vegan options you decide to start shoveling in, Digby’s will decidedly deliver. More good news: Digby’s now uses environmentally friendly to-go containers for those weirdos who don’t eat it all in one sitting (as I do). Ask nicely, and you can almost always root out a plant-based solution to your cravings. Can you dig it?

Michelle Schaefer has her BA in Writing, MA in Psychology, and is a Certified Vegan Lifestyle Coach & Educator. After taking a wet nap to the corners of her mouth (read: entire face) post-Reuben, she may be reached at veggiechel.com

Note: Some options mentioned are not explicitly listed on the menu, but if the ingredients are already in-house, be proactive and politely ask to build your own meal. For example, Digby’s carries tempeh and vegan mayo. That can mean tempeh burgers, wraps, or a swap for chicken on a salad. Asking is activism, so be kind but don’t be shy. Owner Mike Felt, GM Bryan Wiggs, and chef Cody Hall are all keen to accommodate Digby’s dietarily diverse guests.

Strict vegans and those with allergies should always ask specific questions when dining out. Other than dedicated vegan establishments, most restaurants use a common oil vat for frying; cross-contamination may occur.